Italian Meat Sauce

I may not have had an Italian grandmother, but that doesn't mean I can't appreciate a thick, hearty, meaty pasta sauce.  It may not be just like my imaginary nonna made, but it's got America's Test Kitchen's best time-saving and flavor-enhancing tips:

Recipe

4 oz white mushrooms, halved or quartered
1 onion, finely chopped
1 slice white bread, torn into quarters
2 tbsp whole milk
1 lb ground beef (85% lean)
6 garlic cloves, minced
1 tbsp tomato paste
1 medium can (14 oz) diced tomatoes, drained reserving 1/4 c of juice
1 large can (28 oz) crushed tomatoes
1 tsp oregano
1/4 c-plus grated Parmesan cheese
olive oil, red pepper flakes, salt & pepper

Process the mushrooms in a food processor until finely chopped; transfer to a bowl.  Next pop the bread, milk, and some salt and pepper into the processor and combine into a paste.  Add the beef and mix well.

Heat a tablespoon of oil over medium high, and brown the mushroom and onion.  Add in the garlic, tomato paste, and a sprinkle of red pepper flakes for a minute or so, then add the tomato juice and oregano, scraping/deglazing the pan.  The meat mixture is next; cook until the pink is gone but don't let it brown.  Stir in your cans of tomatoes and simmer about a half hour.

Prepare some pasta toward the end.  Stir in the cheese, and serve with more sprinkled on top!

Notes

This is pretty good.  I'm sure it could be simplified, but altogether kind of a fun cooking project.  In true grandma-fashion, its a ton of food, so be prepared to refrigerate or freeze leftovers!